Title: African style vegetables in coconut milk
 Categories: Side dish, African, Vegetables
      Yield: 4 Servings
 
      2 tb Ghee -=OR=- vegetable oil
      3 ea Whole cloves
      1 lg Onion, chopped
      2 ea Garlic cloves, crushed
      1 c  Potatoes, cubed
      2 c  Carrots, diced
      2 c  Green beans, chopped
    1/2 tb Berbere
    1/2 tb Hungarian paprika
    1/2 c  Coconut milk
           Salt & pepper
           Cilantro, chopped
 
  Heat ghee or vegetable oil with the whole cloves over low heat. When
  hot, add the onions & garlic & saute, stirring occasionally, for a
  few moments. Add the carrots & potatoes & continue to saute for 5
  minutes, stir to prevent sticking.  Add the green beans & saute for
  just a few more minutes. Slowly stir in the coconut milk.  Use only
  as much as you need to create a thick sauce: the vegetables should
  not be swimming in milk. Carefully bring to a boil, reduce heat &
  simmer until the vegetables are cooked, 15 to 20 minutes.  Stir
  occasionally otherwise the milk & vegetables will burn. Garnish with
  cilantro. Serve with an Ethiopian Lentil stew or with an Indian dal
  to mix cuisines, & bread. If you prefer the vegetables to be hotter,
  add more berbere. It is best if this dish is made ahead of time &
  then left to let the flavours marry. In place of cilantro, use fresh
  parsley.